These asparagus sticks are about contrast: fresh, green snap inside and shatteringly thin pastry outside. This is light comfort food for a lazy weekend or an easy starter when you want something crisp, seasonal, and unfussy.
Ingredients
- 1 bunch fresh green asparagus
- 6–8 sheets filo pastry
- Olive oil or melted butter, for brushing
- Fine sea salt
- Freshly ground black pepper
- Finely grated lemon zest
- A small handful of fresh herbs (thyme, parsley, or chives), chopped
Optional for serving
- Plain yogurt or yogurt–lemon dip
- Lemon wedges
Instructions
- Start with the asparagus, not the pastry.
Rinse the asparagus and snap off the woody ends. Pat dry completely — moisture makes filo soggy. - Season simply.
Toss the asparagus lightly with olive oil, salt, pepper, and lemon zest. Keep it restrained; filo should stay crisp, not greasy. - Prepare the filo.
Lay one sheet flat and brush lightly with oil or butter. Place another sheet on top and repeat. Cut into long strips wide enough to wrap a few spears. - Wrap loosely.
Place 2–3 asparagus spears near one edge and roll gently, tucking the sides only slightly. The pastry should breathe, not suffocate the filling. - Finish the surface.
Place seam-side down on a lined baking tray. Brush the tops lightly and scatter herbs over them. - Bake hot and fast.
Bake at 200°C / 400°F for 18–22 minutes, until deeply golden and audibly crisp. - Rest briefly.
Let them sit for 2 minutes before serving — filo firms up as it cools.
Serving Ideas:
- Serve as a spring appetizer with lemon yogurt
- Add to a brunch table alongside eggs and salad
- Pair with sparkling water or dry white wine
- Eat straight from the tray while still warm
More ideas: Tender Pork Loin Braised with Paprika and Sweet Peppers, Oven-Baked Ribs with a Crisp, Crackling Crust, Savory Crepes with Spiced Skillet Filling and Tomato Heat
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